Joyce Goldstein

Tunisian Omelet with Sausage, Potatoes, and Peppers

Ojja bil Merguez

Preparation info

  • Difficulty

    Easy

  • Serves

    6 to 8

Appears in

Saffron Shores: Jewish Cooking of the Southern Mediterranean

Saffron Shores

By Joyce Goldstein

Published 2002

The difference between an ojja (or egga, as it is sometimes called) and a chakchouka is that in an ojja the eggs are beaten and stirred into the filling like a frittata, as opposed to being cooked on top. Chakchouka is not to be confused with choukchouka, the Algerian name for a salad of roasted peppers and tomatoes, also known as mishwiya in Morocco and Tunisia.

Ingredients

  • ¼ cup olive oil
  • 1 pound merguez sausage, cut into 1-inch pieces
  • 3 green bell peppers, seeded, deribbed, and cut into ¼-inch strips
  • 3 cloves garlic, minced
  • ½ teaspoon harissa, dissolved in 2 tablespoons water
  • 1 teaspoon ground caraway seeds
  • 2 teaspoons sweet paprika
  • ¼ cup water
  • 3 tomatoes, peeled, seeded, and coarsely chopped
  • 4 boiling potatoes, cooked, and peeled, and cubed
  • 9 eggs, beaten
  • salt and freshly ground black pepper to taste

Method

In a large sauté pan or skillet, heat the oil over high heat. Add the merguez and fry, turning once, until browned on both sides. Add the bell peppers and garlic and cook for 5 minutes, stirring often. Reduce heat and add the harissa, caraway, paprika, water, tomatoes, and potatoes. Simmer until thickened, about 15 minutes.

Add the eggs to the sausage mixture, stirring until the eggs have thickened and are creamy. Sprinkle with salt and pepper and serve at once.

© 2002 Joyce Goldstein. All rights reserved.